Protein Cake Cookies

 

  • 10 cookies (370g)
  • 20 minutes
  • Vegetarian 

 

NUTRITION PER SERVING (2 cookies, 37g each)

232 calories

12P / 37C / 4F / 1 fiber

 

MFP ENTRY

DLD Cake Cookies

 

INGREDIENTS

  • 200g Pillsbury classic yellow sugar free cake mix
  • 56g PEScience gourmet vanilla protein powder
  • 110g unsweetened applesauce
  • 1 egg

 

DIRECTIONS

  1. Preheat the oven to 350 degrees.
  2. Line a large baking sheet with parchment paper (I did these all in one go, I used 1 large sheet & 1 small so they could sit side by side in the oven).
  3. Combine all ingredients in a mixing bowl until a thick dough forms.
  4. Using a cookie scoop, place equal balls (mine weighed 42g each) 1-2 inches apart on the baking sheet. They spread a little bit, so use your best judgment on how many you can fit per batch. Optional, but fun: top each cookie with a light dusting of sprinkles!
  5. Bake for 9 minutes. Allow to cool for a few minutes before removing from the sheet & cooling on a wire rack.
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